Cool and hot, juicy and crisp — all the right contrasts and fun assembly, too.

Just about anything encrusted in salt tastes great.

This chunky chicken soup flavored with cumin, chili, and lime is served with a variety of toppings that include avocado, fresh cilantro, and crisp tortilla strips.

Inspired by cookbook author Susie Middleton of West Tisbury, who starts her chicken breast-side down, I came up with this recipe that combines my favorite salting technique with Susie’s cooking method.

Susan adapted this recipe from Sheila Lukins All Around the World Cookbook (Workman Publishing Company, 1994).